Sauteed Eggplant With Tomatoes and Balsamic Vinegar

This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.

• Ready In: 3 hrs 5 mins
• Serves: 4

Ingredients

• 1  large eggplant, cut into 1-inch dice
• 8  cups water
• 1⁄4 cup kosher salt
• 2  tablespoons extra virgin olive oil
• 1  small onion, sliced
• 4  garlic cloves, minced
•  fresh ground pepper
• 1  tablespoon  balsamic vinegar
• 14  ounces chopped tomatoes, with juice
• 4  fresh basil leaves, slivered

Directions

1. Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
2. Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
3. Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
4. Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
5. Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.